Method

Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until golden and caramelised.

Step 2

Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.

Step 3

Meanwhile, preheat the grill to high.

Step 4

Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.

Step 5

Divide toasts among 4 soup bowls, then ladle over the soup and serve.

Nutrition

1789 kj

Energy

23g

Fat Total

13g

Saturated Fat

5g

Fibre

16g

Protein

57mg

Cholesterol

1054.34mg

Sodium

12g

Carbs (sugar)

30g

Carbs (total)

All nutrition values are per serve

Author: Valli Little

Image credit: Brett Stevens

Publication: Taste.com.au

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